Baked Stuffed Pork Chops with Apple and Stilton
First start by buttering your baking dish and put some pork chops in the bottom. I used 4, but you can easily multiply or cut down this recipe. Next I made up a packet of onion and sage dressing. The Brits will know the kind that you make stuffing balls from, and the Yanks will know to use something like Stovetop stuffing. Make it up according to the directions on the pack. Put this over the chops, spreading it over all of them. Next put on a layer of sliced cored apples. I added a bit of cider to help keep it moist and bake at 180 C for about 40-45 minutes.
Then take out and sprinkle over some crumbled Stilton cheese and back into the oven for another 5-10 minutes.
It may not look the pretty of dishes, but alot of comfort food doesn't look all that great, but I can tell you the flavour well made up for the presentation!!!!
Baked Root Vegetables with Stilton
Take a couple of carrots, and potatoes and parsnips and peel and slice into rounds. Parboil for about 5 minutes in salted boiling water. Drain. In a frying pan, place a knob of butter and some leek slices and a chopped up onion. Saute until translucent and I added at this stage some chopped fresh sage leaves and some garlic chopped fine.
Place all into a buttered baking dish and dot with some butter or olive oil. And then crumble over the top some Stilton cheese. Bake with the chops for about the last 20 to 25 minutes until browned and the vegetables are tender.
Brian's plate was absolutely cleaned the first night and then the second night when we had the rest for leftovers!!! Brian isn't that keen on leftovers either.
Apple, raisin and pecan crumble
Start by buttering some ramekins and put in some chopped apple, pecans and raisins. Sprinkle over some brown sugar and cinnamon and then layer more apple, nuts and raisins. Then top off with a crumble mixture of flour, oats, brown sugar and cinnamon with some butter mixed in with your finger tips till crumbly.
Pack down over the fruit filling and then after the Pork chops and veggies come out of the oven put in the crumbles and bake while eating supper, about 1/2 hour or so at 180 C.
Serve up with instant custard. And enjoy!!!
While we are on comfort food, my friend who goes by Waveney over at the Galaxy Zoo Forum
gave us his recipe for Red Bean Lasagna which he posted in the Galactic Cookbook.
Red Bean Lasagna
Red Bean Lasagna
1 Tin Red Kidney Beans
1 Tin Chopped Tomatoes
1 Large Onion
Several Sheets pre-soaked lasagna (pre soak it even if it says it does not need it)
Chop Onion, cook gently adding the beans and tomatoes and a very generous portion of cinnamon.In lasagna dish do layers of lasagna and mixture.Mix the egg in to the sauce, pour sauce over lasagna and mixture, sprinkle with cheese.Cook in oven until it looks ready.
I did slightly change the recipe. For the tin of red kidney beans I used the ones that were in a chili sauce. And I made a home made white sauce with butter, flour, garlic, pepper and salt then add in milk and I also stirred in some dried oregano. Adding the egg, makes the white sauce sorta souffle and I can tell you this recipe is a keeper in my files and I will be making it over and over again. Thanks Richard!!!! Brian and Jingles also gave it the thumbs up here.
I served it with a little side salad and some sauteed potatoes. Just what Brian and I needed after a nice chilly walk and some bird watching.